Low Carb Orange Chai Mini Cheesecakes

This past weekend my friends from church had a fun get-together for a dear friend that is getting ready to have baby #2.  My friend has gestational diabetes and isn’t a big fan of cake, so I was thinking a cheesecake would be a great thing to make low carb!  I would say this recipe was totally selfless, but in reality, I was wanting something I could eat, too!

This is NOT a gluten free recipe, but it’s easy enough to sub the ingredients in the crust for some gluten free graham crackers or vanilla wafers.  Cherrybrook Kitchen makes a really yummy Vanilla Graham cookie that I’ve used for a crust in the past.

Low Carb Orange Chai Mini Cheesecakes

Low Carb Orange Chai Mini Cheesecakes
adapted from Basic Low Carb Cheesecake on CDkitchen.com
makes 5 dozen mini cheesecakes

4 8-oz packages of cream cheese
1 tsp liquid stevia
1 tsp vanilla extract
1 TB freshly squeezed orange juice
Orange zest from one orange
1 tsp chai seasoning (can sub pumpkin pie spice)
4 eggs
1 egg yolk
3 TB Plain Greek yogurt

1 stick of unsalted butter, melted
2 cups crushed Vanilla wafers (or Gluten free graham crackers or cookies)

You will also need:
5 dozen foil mini-cupcake liners
Mini muffin pan
1 gallon zip-top plastic bag

1.  Preheat oven to 300F and line mini muffin pan with liners.  The more pans you have, the quicker this will go!
2.  In a small bowl, combine melted butter and cookie crumbs and mix until thoroughly incorporated, then set aside.
3.  Zest orange, using a fine grater and then cut orange to juice.  It’s easier to do it in this order!
4.  In another large bowl, using an electric mixer, beat cream cheese, liquid stevia, vanilla, orange juice and zest, chai spice and Greek yogurt, until well blended.
5.  Add eggs, one at a time, until just blended, then do the same with the single egg yolk.
6.  For your first batch, put about a teaspoon of the cookie crumb mix into each of the liners.
7.  Add a few cups of the filling mixture to your ziptop bag and then snip off a SMALL corner of the bag.  Fill each liner with filling until they are about 3/4 of the way full.
8.  Bake for a total of 25 minutes, rotating half-way through.
9.  Carefully remove to a tray to cool and refrigerate overnight.  If it’s cold out and you have a safe place to put them, you can also put them in your carport or garage!
10.  Repeat steps to fill the pan until all of the cheesecakes are finished.

A few words about cheesecake…
The original recipe goes to great lengths to use a springform pan and a water bath to ensure the cheesecake does not crack.  I suggest doing this if you want to make a big cheesecake and consult the original recipe for how to do that.  I was more interested in making small cheesecakes, so I pretty much threw those instructions out the window.  They will be cracked and puffy when they come out.  But a few wrinkles never hurt anyone, right?  And I guarantee you NO ONE complained about the imperfect tops of the cheesecakes as they wolfed them down….

As far as the carb count goes, I didn’t do ALL of the math.  I’m figuring 3-4g per cheesecake.

And you know the drill…please make sure that all of the ingredients you use are safe for your particular food allergies!

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2 Responses to Low Carb Orange Chai Mini Cheesecakes

  1. interesting recipe, I have not really used chia that much so i might have to give it a go

    • Jessica says:

      It’s actually chai spice, which is a combination of cinnamon, cardamom and other spices. I use chia in some of my other recipes as an egg replacer, but I didn’t in this one since my son wasn’t going to be eating them.

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